A coconut gravy with bitterness from bitter gourd, tanginess from the hog plum, sweetness from jaggery to balance the bitterness, with spices and seasoning.
Chickpeas in a spicy coconut curry is a curry for special occasions, festivals. Chickpeas are paired with yam, potato, tender raw jackfruit to prepare ghashi.
Ash gourd fritters are called as kuvale vadi/oodi in konkani. They are deep fried and added to a spicy coconut curry called as gashi in konkani.
Colocasia tubers/maaddi are a favourite among Konkanis. Maaddi is used to prepare yummy phodis, by shallow frying(tava fry /rava fry) or deep frying them.
Kheeri is a festival dish. A flavourful rice dish that is sugarless, with the aroma of turmeric leaves. Rice is cooked in coconut milk and with turmeric leaves.
Broken Puffed Paddy Panchakajjaya (layapitta panchakajjayya) is prepared as naivedyam for different poojas, called as prasadam.
Kantola tastes yummy when salted and shallow fried with oil. With no prep you can prepare them in minutes. Makes a simple, easy to prepare side dish for lunch.
Tender bamboo shoots are a favourite among Konkani's. Keerla chakko/sukke is a dry, spicy coconut based side dish prepared with tender bamboo shoots.
Stir fries are called as upakari in konkani. Upakaris are very easy to prepare, make a simple, healthy, side dish with a flavourful seasoning.
Make boring idlis interesting by frying and making them crispy. Kids as well as adults will love these crispy idlis. Best way to empty any leftover idli. ;-)